Begin by gathering and preparing your ingredients. Lay out 2 slices of sourdough bread on a clean surface. Grate half of your dill Havarti cheese, using about 1 cup, and set it aside. Chop your dill pickles into small pieces and pat them dry with a paper towel.

On one slice of bread, sprinkle half of the grated dill Havarti cheese evenly. Next, layer the chopped dill pickles over the cheese, distributing them for an even crunch. Top with the remaining dill Havarti cheese before placing the second slice of sourdough bread on top, closing the sandwich securely.

Generously butter the outer sides of both slices of the bread. This step is crucial for achieving a golden, crispy crust.

Set a skillet over medium-low heat and allow it to preheat for about 2-3 minutes.

Carefully place the sandwich in the hot skillet. Cook for 3-4 minutes or until the bottom is a rich golden brown and the cheese starts to melt.

Once the first side is beautifully browned, flip the sandwich over carefully. Grill for another 3-4 minutes.

When both sides are crispy and the cheese is fully melted, remove the sandwich from the skillet. For an extra crunch, open the sandwich and add dill pickle-flavored potato chips before slicing it in half.

Slice the crispy dill pickle grilled cheese sandwich into triangles and serve it warm.